Cheesy Polenta with Caramelized Onion, Mushroom, Kale and Egg

Ingredients

For the polenta:

4 and 1/2 cups water

1/2 tablespoon salt

1 and 1/4 cups coarse grind cornmeal

1-2 ounces of Gruyere, grated (or whatever kind of cheese you like)

For the vegetables:

1 tablespoon extra-virgin olive oil

1 medium yellow onion, sliced

Pinch salt

8 ounces mushrooms (sliced)

1 clove garlic, minced

1 head kale, stems removed and coarsely torn

4 eggs, poached

Parmesan-Reggiano cheese, grated (optional)

Instructions

1. For the polenta:  In a large saucepan, bring the water to a boil over high heat.  Meanwhile, start caramelizing your onions.

2.  Add in the salt.

3. Slowly whisk in the polenta until smooth.  Reduce the heat to low and cook until the polenta is thickened and creamy, about 15 minutes.

4. Remove the pan from the heat and add in the Gruyere cheese, stirring until completely melted.  Set aside (but keep the polenta warm.)

5. For the vegetables:  In a sauté pan over medium heat, heat the olive oil until shimmering.

6. Add the onion slices and a pinch of salt.  Cook, stirring the onions frequently, until they are golden and caramelized, about 10-15 minutes.

7. Add in the mushrooms, stirring frequently, until the mushrooms have let off some of their moisture and have softened, about  5 minutes.

8. Add in the garlic and cook until fragrant, about 30 seconds

9. In batches, add the kale and stir until it wilts.

10. Divide the polenta between your servings bowls and sprinkle with the Parmesan Reggiano.  Top the polenta with the mushroom mixture.  Place a poached egg (or two) on top, and season to taste with salt and pepper.  Enjoy.

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Mushroom and Gruyere Bruschetta

INGREDIENTS

• 1 small loaf ciabatta bread or a crusty baguette or homemade baguette
• 1 clove garlic, halved
• 1 pint cremini mushrooms
• 1/4 pound Gruyere cheese, grated (a generous cup)
• 1 Tbsp Sherry (or Marsala)
• pinch of salt, if needed
• fresh thyme
• Fresh cracked black pepper

INSTRUCTIONS

1. Cut the bread in half lengthwise, so you have a large cut surface. You will not need the whole loaf, I used about a 6 inch by 6 inch piece of ciabatta. Grill the bread, cut side down, on a hot grill until it starts to get nice char marks. Rub the cut side of the garlic across the bread while it is still hot. Set aside.
2. Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then thickly slice them.
3. Heat a cast iron or saute pan on medium high, and add the mushrooms and thyme leaves. Dry saute the mushrooms, stirring often so they won't stick to the pan, until they release their moisture and are softened. This will only take a couple of minutes.
4. Add the sherry and let it sizzle for just a few seconds. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, if needed.
5. Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted.
6. Slice the bread into individual portions and enjoy right away.

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Mushroom Tarts

Ingredients:

• 10 brown mushrooms (champignon)
• 1 rectangular sheet of puff pastry
• 80g Philadelphia cream cheese
• 2 tbs sour cream
• 50g asiago cheese
• 2tbs grated parmesan
• 2 eggs ( one beaten for the pastry and the other for the cheese)
• salt
• pepper
• chives
• 2 cloves of garlic
• parsley
• 2tbs olive oil

Instructions:

• Preheat the oven to 190°C
• Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them cca 10′ until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
• Turn over the oven to 175°
• In a bowl , beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
• Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
• Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago , fresh ground pepper and bake for 15′
• Sprinkle with some chopped chives for some extra flavor. Serve them warm or cold.

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Creamy Mushroom Pasta

INGREDIENTS

• 8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

INSTRUCTIONS

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
4. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5. Add shredded cheese, stir until cheese has melted.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.

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Soup

INGREDIENTS

3 cups low or no-sodium beef broth

1 (28oz. can) petite diced tomatoes

2 cups tomato sauce

1 tsp. dried oregano leaves

1/4 tsp. coarse black pepper

2 Tbsp. olive oil

8 oz. sliced mushrooms 

1 green bell pepper

1 small onion

4 slices pre-cooked bacon 

4 oz. sliced pepperoni

1/2 of a loaf of Italian bread 

2 cups grated mozzarella cheese

instructions

Turn on the broiler and position the rack 6-8 inches from the heat source.

Put a large pot or Dutch oven on high heat. Add the broth, diced tomatoes, tomato sauce, oregano and black pepper. Stir and cover. When it comes to a simmer, reduce heat to low.

Meanwhile, heat the olive oil in a large skillet on medium heat. Add the mushrooms. Stir. Chop the green pepper roughly and add it to the mushrooms. Stir. Chop the onion and add it as well. Stir. Chop the bacon and add it. Chop the pepperoni and and add it. Stir. Stir occasionally until onions and peppers are softened a bit.

Cut the bread into 4 thick slices. Put the bread on a broiler pan and put it under the broiler to toast it lightly. Remove and flip it over. Put 1/4 cup of the cheese onto each bread slice. Return it to under the broiler just until melted and browned in spots, 1-3 minutes.

Stir the mushroom mixture into the soup. Ladle into bowls and top each serving with some of the remaining cheese. Serve with the cheese toast.

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Marsala & Creamy Cheese

Ingredients

·         4 East Riding Farm Bowl Sized Popovers

·         1 Tbsp. olive oil

·         6 carrots, peeled and cut into 1 inch chunks

·         1 sweet onions, peeled and cut into sixths

·         12 oz. button mushrooms, halved

·         2 cloves garlic, minced

·         6 sprigs of fresh thyme (and more for garnish)

·         ¼ cup flour

·         salt

·         ½ cup marsala

·         3 cups no-salt-added vegetable stock

·         8oz. of ⅓-fat cream cheese

Instructions

1.      Bake the popovers according to package instructions.

2.     Warm the olive oil in a  large pot over medium heat. Add the carrots and onions. Stir once to coat everything in the oil and then leave it alone until it has started to brown, 2-4 minutes. Stir and then leave it alone until more browning has happened, 2-4 minutes. Stir in the mushrooms.  Leave it all alone until the undersides of some mushrooms are brown, 3-4 minutes.

3.      Add the garlic, the sprigs of thyme, the flour and ½ teaspoon of salt. Stir it for 30 seconds before adding the marsala. Scrape at the bottom of the pot to help the marsala lift up any of the brownings there. Add the vegetable stock and increase the heat to high. Bring the pot to a boil and then reduce heat to low and simmer until the carrots are tender, 5-10 minutes and the liquid is nearly a stew thickness.

4.      Stir in the cream cheese. Once it has melted through, taste and mix in more salt if needed before spooning the stew into the popover bowls.

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Crab Stuffed Mushrooms

Ingredients

• 22-24 medium sized button mushrooms
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 8 ounces crab meat
• 5 ounces cream cheese, softened
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup grated Parmesan cheese
• 1/8-1/4 teaspoon hot sauce
• 1/2 cup seasoned bread crumbs
• Cooking spray

Instructions

1. Wipe mushrooms with a dry paper towel to clean. Remove stems from mushrooms and cut ends off. Chop stems and saute with garlic in butter in a small pan until mushroom stems are tender. Remove from heat and let cool a bit.
2. Combine cream cheese, chives, parsley, salt, pepper, parmesan cheese and hot sauce in a medium bowl. Add in crab meat and cooked stems.
3. Fill mushroom caps with rounded tablespoons of the filling, enough to create a dome of filling.
4. Place bread crumbs in a small bowl. Roll tops of stuffed mushrooms in the bread crumbs to coat. Place mushrooms in a large baking pan. Spray tops lightly with cooking spray.
5. bake in a preheated 350 degree oven for about 20 minutes, until tops are golden.

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Mushroom Risotto

Ingredients

• 2 tablespoons olive oil
• 1 large sweet white onion, finely chopped
• 3 large garlic cloves, minced
• 10 oz mushrooms, sliced
• salt and pepper
• 1 cup rice, uncooked
• 2 cups whole milk
• water, as needed
• 1/4 teaspoon Italian seasoning
• 1 cup fresh Parmesan cheese wedge, finely grated
• salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Saute chopped onion and garlic in the olive oil until onion is tender. Add sliced mushrooms, sprinkle with a little bit of salt, and continue cooking on medium heat, constantly stirring until mushrooms are soft and lightly browned - no more than 5 minutes.
2. Add 1 cup of uncooked rice and 2 cups of milk to the skillet, bring it to boil, then immediately reduce to simmer. Add Italian seasoning and mix well. Cover the skillet with the lid. Let the mushrooms, rice and milk simmer until liquid is absorbed. Add water if more liquid is necessary for the rice. Simmer the rice mixture (and add more water if necessary) until rice acquires the desired consistency. When rice is done, stir in shredded Parmesan cheese and remove from heat. Season with more salt and pepper. 

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Roasted Tomato and Chicken Pasta

6 servings

Ingredients

1/3 cup olive oil
1 tablespoon dried italian seasoning
2 tsp sea salt
1/2 tsp crushed red pepper flakes
1/2 tsp freshly ground pepper
3 cloves garlic, minced
1.5 lb tomatoes, cored and sliced in half
2 portabello mushroom caps, diced to 1/2 inch

2 boneless, skinless chicken breasts
1 tsp seasoning salt

1 package linguine pasta
1 tablespoon table salt

1/4 cup parmesan cheese, shredded
1/4 cup torn basil leaves

Instructions

1. Preheat oven to 400F.

2. Combine first 6 ingredients in bowl and mix to combine.

3. Spray a large baking dish with cooking spray (or line it with foil) and arrange tomatoes cut side up along with portobellos. Drizzle with juices from bowl and bake for 45 minutes or until tomatoes begin to brown and release juices. Set aside to cool.

4. Meanwhile drizzle chicken breasts lightly and season with seasoning salt. Place in oven along side tomatoes for 40 minutes or until they begin to brown and are lightly firm to the touch. Set aside to cool.

5. Once tomatoes have cooled, crush half of them with a potato masher (or with your fingers), removing the skins of the crushed tomatoes. Allow other half of tomatoes to remain intact.

6. Shred chicken into bite sized pieces.

7. Bring large pot of water to a rolling boil. Add salt and pasta and cook according to package directions. Once al dente, scoop a cup of pasta water out of pot before straining. 

8. Combine tomato sauce, chicken and pasta in large bowl adding pasta water if needed to moisten sauce. Top with parmesan and basil leaves. Enjoy!

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Mushroom and Spinach Chicken

4 servings

Ingredients
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved






Instructions
In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.
Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

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Chicken Breasts with Creamy Mushroom Sauce

Ingredients

·         2 (6 to 8-ounce) boneless, skinless chicken breasts

·         kosher salt and freshly ground black pepper

·         2 cups mixed mushrooms, sliced

·         2 tablespoons minced shallots

·         4 tablespoons butter, divided

·         1 tablespoon olive oil

·         ½ cup white wine

·         ½ cup chicken broth

·         2 tablespoons whipping cream

·         2 teaspoons fresh thyme leaves

·         ½ lemon, zested

·         Chopped parsley for garnish

Instructions

1.    Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.

2.    Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.

3.    Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.

4.    Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.

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Mushroom Soup

The best mushroom soup recipe I've ever had! Mushroom lovers rejoice, this soup is full of hearty, earthy mushrooms that don't have to compete with other flavors to shine through. Vegan and fat free, this mushroom soup will quickly become a favorite in your home!

Serves: 2 bowls
Ingredients

·         1 large white onion, diced

·         1 pacakge white button mushrooms (10 oz) sliced

·         1 pacakge baby portobello mushrooms (10 oz) sliced

·         10 stalks fresh thyme, leaves removed

·         1 cup organic vegetable broth

·         1 tbs. tapioca flour

·         1 cup almond or cashew milk (unsweetened)

·         1 dried bay leaf

·         ½ tbs. liquid aminos (or soy sauce)

·         ½ tsp. salt

·         freshly ground pepper

Instructions

1.    In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.

2.    Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.

3.    Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.

4.    You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.

5.    Add the bay leaf, the salt and the liquid aminos to the mushrooms.

6.    Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.

7.    Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

8.    This soup is amazing the next day as well and can easily be doubled.

9.    Add cashew cheese, Parmesan cheese or enjoy the soup just as it is!

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